Spiced Pork Chops With Butternut Squash
- Cooking spray
- 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, divided
- 1 butternut squash (about 1 1/4 pound)
- 1 cup refrigerated prechopped onion
- 1/4 cup water
- 1 tablespoon chopped fresh mint
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with spice, pepper, and 1/8 teaspoon salt. Add pork to pan; saute 3 to 4 minutes on each side or until done. Remove pork from pan; keep warm.
- While pork cooks, pierce squash several times with a fork; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Peel squash; cut in half lengthwise. Discard seeds and membrane. Coarsely chop squash.
- Coat pan with cooking spray. Add squash; cover and cook 7 minutes, stirring occasionally. Add onion; cook, uncovered, 5 minutes, stirring frequently. Add 1/4 cup water; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat; stir in 1/8 teaspoon salt and mint. Spoon squash mixture evenly over pork.
cooking spray, center, pumpkin pie spice, freshly ground black pepper, salt, butternut, onion, water, fresh mint
Taken from www.myrecipes.com/recipe/spiced-pork-chops-with-butternut-squash (may not work)